Chicken and Peppers Egg Drop Stew

I have to start this recipe with OMG. I love my random paleo one-pot meals. It only took 30 minutes. This recipe was developed as I was taking the ingredients out of my refrigerator and this is what I created! Perfect dinner for 2.

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 607 Calories

Ingredients

• 2 eggs
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 red bell pepper, thinly sliced
• 1 teaspoon sea salt
• 1 tablespoon arrowroot powder
• 4 cups low-sodium chicken broth
• 1 yellow onion, sliced
• 1 (8 ounce) boneless chicken breast, cut into bite-size pieces
• 2 links hot chicken sausage, cut into 1-inch slices
• 1 poblano pepper, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 2 tablespoons chopped fresh parsley, or more to taste

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add chicken and sausage; cook and stir until evenly browned, about 7 minutes. Add onion, red bell pepper, poblano pepper, jalapeno pepper, salt, and black pepper; cook, stirring often, until softened, 5 to 7 minutes.

Step 2

Pour chicken broth into the pot; bring to a boil. Reduce heat to medium and stir in butter and arrowroot powder to thicken the stew.

Step 3

Whisk eggs in a small bowl.

Step 4

Increase heat to medium-high to bring stew to an active simmer. Remove from heat. Drizzle eggs in slowly, stirring with a wooden spoon until cooked through, about 1 minute. Stir in parsley.